Chef Freddy’s Pea Flan

Pea Flan recipe by The Culinary Institute of America
Chef Freddy’s Pea Flan

Pea Flan

Makes 12 servings

  • 1 cup fresh (or frozen) peas
  • 1 cup heavy cream
  • 3 eggs
  • 1 tbsp chopped tarragon
  • salt, pepper
  • ramekins


  1. Preheat oven to 325 degrees.
  2. Blanch peas in hot water for 2 minutes (frozen peas 1 minute).
  3. Cool on a tray.
  4. Place in a blender, blend till smooth.
  5. Mix pea puree with the rest of the ingredients and season.
  6. Butter small ramekin molds and fill with the pea mixture to three-quarters full.
  7. Place ramekins in baking pan/hotel pan. Fill pan with hot water halfway up the ramekin.
  8. Bake 325 degrees for 30 minutes until flan is set. Reserve warm.

Glazed Carrots


  • 1 orange, juiced
  • 16 oz large diced carrots
  • 2 oz sweet butter
  • 1 tbsp honey
  • salt, to taste
  • 1 tbsp chopped dill
  • water


  • Boil carrots in water till half cooked. Drain and cool.
  • Heat orange juice, add the carrots. Add enough water till the liquid barely covers the ingredients.
  • Add honey, salt, and carrot glaze.
  • Carrots should be tender and seasoned reserve.
  • Finish with dill.

Carrot Sauce


  • 1 cup fresh carrot juice
  • 1 tsp turmeric powder
  • 1 tsp curry powder
  • 1 tbsp corn starch
  • Water, as needed
  • 1 tbsp chopped onions
  • 1 tbsp chopped garlic
  • 1 tbsp olive oil
  • Salt to taste


  • Heat olive oil in a saucepan on medium heat, add spices.
  • Add onion and garlic, cook for 2 minutes.
  • Add carrot juice and reduce liquid by simmering on low for 5 minutes.
  • In a separate bowel, add water to the corn starch until it has the consistency of heavy cream, to make a slurry.
  • Add slurry to simmering carrot sauce 1 tbsp at a time till sauce is thickened to a light consistency.
  • Season with salt, strain, and reserve warm.

Plate Assembly

  1. Place warm flan at top of plate (use a clock’s face as a plating guide, 12:00).
  2. To the right of the flan (2:00 position), place 2 oz. of sauce.
  3. Place the glazed carrots on top of the sauce.

Note: This is a garnish that could be served with roast chicken or a grilled piece of salmon.